Measure out olive oil into a large bowl set over an ice bath (half ice and half water). Place a fine-mesh strainer over top and set aside.

In a medium bowl, lightly beat together egg yolks and half the sugar until the yolks are all broken up.

In a heavy-bottomed saucepan, combine milk, cream, salt, syrup and remaining sugar over medium-high heat. Cook to 150°F (or until mixture is hot to the touch), stirring frequently.

While whisking yolks constantly, slowly pour half the hot cream mixture into the yolk mixture. (This tempers the yolks so that you aren’t just cooking up some scrambled eggs.) Slowly pour the cream-and-yolk mixture back into the saucepan, whisking constantly.

Switch to a wooden spoon or silicon spatula. Continue to stir the mixture constantly, scraping the bottom of the pan as you go, until it reaches 170°F and develops a nappe—a coating on the back of the spoon that leaves a clean line when you run a finger through it.

Making sure you have a clean whisk at the ready, pour the mixture through the strainer into the cooled olive oil. Using a bit of elbow grease, whisk your mixture into the oil (it will try to resist, but resistance is futile) until you have one smooth, uniform ice cream mix cooling off in your ice bath. Stir occasionally to help expedite the cooling process until the mixture is room temperature.

Transfer to an airtight container, pressing a layer of cling wrap directly onto the surface of the custard to prevent it from forming a skin. Let it age in your fridge for at least 1 hour, but ideally overnight. Churn in an ice-cream maker according to the manufacturer’s directions. Makes about 1 quart.